New York City
Bart Potenza purchased Sunny’s juice bar and health food store in 1984, and renamed it the Healthy Candle in honor of the previous owners’ nightly candle-lighting ritual. Ten years—and a small lottery win—later, Candle Cafe was born. But Potenza credits the restaurant’s success (he now has a second, upscale location called Candle 79) to more than his loyal customers. “We’ve grown because of amazing relationships with our customers and our farmers,” Potenza says. That includes farmers like Mark Dunau of Mountain Dell Farm, who has delivered just-picked organically grown produce to Candle Cafe every Tuesday for the last 12 years.
Ginger Miso Stir-Fry
Prep: 20 min. Cook: 10 min. Serves: 4-6
1 cup water
1 tablespoon garlic, minced
1/4 cup fresh ginger, minced
1/2 cup mellow white miso
1/4 cup agave nectar
1/4 cup shoyu
2 tablespoons toasted sesame oil
Pinch crushed red pepper flakes
3 tablespoons olive oil
11/2 teaspoons garlic, minced
11/2 teaspoons ginger, minced
1/2 cup red bell peppers, seeded, deveined and sliced
1/2 cup yellow bell peppers, seeded, deveined and sliced
3/4 cup onions, sliced
1/2 cup bok choy, sliced and blanched
1/2 cup string beans, cut and blanched
11/2 cups broccoli, cut and blanched
1 cup cabbage, chopped and shredded
1/2 cup shiitake mushrooms, stemmed and sliced
1 cup tofu, rinsed, drained and cubed
1/4 cup water chestnuts, sliced
1/4 cup sesame seeds
For ginger-miso sauce:
1. Place all of the ingredients in a blender. Mix until smooth. (the sauce will keep in the fridge for a week.)
1. Heat olive oil in a large sauté pan or wok over high heat. Add garlic and ginger and sauté for about 2 minutes.
2. Add vegetables and tofu and toss to combine. Continue to sauté and toss vegetables and tofu together until desired doneness, about 5 to 10 minutes, depending on preference.
3. Add ginger-miso sauce and water chestnuts and stir-fry for an additional 3 minutes. Sprinkle with sesame seeds and serve immediately over brown rice or soba noodles.
Per serving: 460 calories, 25 g fat (0 g saturated fat), 13 g protein, 50 g carbohydrates, 6.5 g fiber, 2,008 mg sodium